It’s a fluctuating Fall in Reno — one day is cold and the next is warm, but the nights are always chilly. It’s a great time for a tasty soup.
This is a recipe I found at Grateful Grazer and adapted for low carb. adding in chicken because I like having some meat with my meal. You can make it without the chicken and it is a great vegetarian soup. I also swapped out some of the higher carb’d vegetables, like corn and beans, for lower carb’d ones and eliminated the pasta in it.
Butternut Minestrone Soup
Adapted for low carb by Rene Averett
2 tablespoons Coconut Oil
2 teaspoons Garlic, minced
1 teaspoon Ginger paste
1/2 cup Onions, chopped
1/2 cup Carrots, chopped
3 stalks Celery, chopped
4 cups Vegetable Broth
2 cups crushed Tomatoes with Basil
2 teaspoons ground Oregano or to taste
1 teaspoon Dried Hot Red Pepper Flakes
1/2 teaspoon ground Sage
1/2 teaspoon ground Thyme
1/2 teaspoon Black Pepper
2 cups Butternut Squash,cubed
1 cup Green Beans
2 cups Cauliflower, cut into florets
8 ounces Chicken, cooked
1 cup Brussels Sprouts, cut in half (optional)
Cut all the vegetables up before you start so you’re ready to add them in as you come to them. It’s easiest to cook the butternut squash, either microwaving or roasting, until tender, then let cool and cut it out of the rind and cube it. You can use frozen vegetables for this.
In a large soup pot, add the coconut oil and heat, then add the minced garlic, cooking until it is fragrant. Add in the onions, ginger paste, carrots, and celery and cook for about 3 to 5 minutes. Add in the vegetable broth, crushed tomatoes, seasoning, and cooked chicken. Stir to mix it all in. Then add in the cauliflower and Brussels sprouts. Lower to simmer and cook for about 30 minutes or until the cauliflower is tender.
Serve in bowls with low carb bread or tortillas. Makes 8 servings.
Nutrition Information per serving:
Calories: 135 Fat: 4.5 g Net Carbs: 11.6 g Protein: 9.0 g